How to make a Red Beer or Chelada

IMG_0199Now I know I went over this not too long ago but I’m really impressed with the recipes I can crank out with one little bottle, so I’m going to throw you a bone on this one and make it as easy as possible to whip this out without other ingredients.  If you don’t do this already, pick up a real thick and spicy Bloody Mary Mix.  It may seem a little dumb or even a little obvious, but I’m telling you, if you can find anything on the shelf as good as Zing Zang’s award winning Bloody Mary mix, get it!  This won’t only enhance the flavor of your red beer but it will keep you coming back because this mix can do things only other chefs can do.  I’m talking drinks, sauces, and soups!  Don’t get me wrong.  I like to go fresh and from scratch as much as the next guy; in fact I extensively preach about it.  However, there are some things I’m just going to buy anyway and if I can find other phenomenal uses for each product I put on my shelves, then I’m going to share it with ya’ll.  The first chance you get, try this bottle the next time you make a vodka sauce with Linguine or a Lobster and Tomato Bisque.  I’m telling you, you won’t regret it!

The original Zing Zang bloody Mary Mix Review

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Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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